- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 349 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 13 grams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2.5 grams
Ingredients
8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds
4 large outer-leaves radicchio
3 medium-sized Portobello mushroom caps, stems and gills removed
2 tablespoons olive oil, plus more for the cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons sherry or red wine vinegar
7 ounces mesclun lettuce mix (about 3 cups)
1/4 cup roasted red pepper strips
1/4 cup shelled walnut halves
1 lemon, cut into wedges
Directions
- Preheat an outdoor grill or cast-iron grill pan to medium-high.
- Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet.
- Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal.
- Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine.
- In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.
